International Topped Corn Dogs
Equipment
Ingredients
Batter
all-purpose flour
200 g
cornmeal
100 g
milk
250 ml
egg
1 piece
baking powder
10 g
sugar
15 g
salt
3 g
Hot Dogs
sausages
4 piece
mozzarella sticks
4 piece
Coating
panko breadcrumbs
150 g
International Toppings
ketchup
60 g
mustard
40 g
sugar
20 g
crushed seaweed
10 g
mayonnaise
40 g
sweet chili sauce
40 g
Frying
sunflower oil
1000 ml
Instructions
Prepare the batter
Mix all dry ingredients together, then add milk and egg to form a smooth batter.
Insert cheese into sausages
Cut a slit in each sausage and insert a mozzarella stick for cheese corn dogs.
Coat the sausages
Dip each sausage into the batter, then roll in panko breadcrumbs for extra crunch.
Deep fry the corn dogs
Fry the coated sausages in hot oil until golden brown and crispy.
Add international toppings
Drizzle or sprinkle each corn dog with chosen toppings: sugar and seaweed for Korean, ketchup for Spanish, mustard for English, mayo for Philippine, sweet chili sauce for Chinese.
Original recipe
Storage
Reheat in oven to restore crispiness. Avoid microwave for best texture.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.